This easy Spinach Artichoke Pasta Salad is always the most popular side dish at parties and potlucks!
We had a barbecue over the weekend and I was going to make spinach artichoke dip, but I didn’t want to turn on the oven because it was hot outside and I didn’t want to heat up our house even more. So instead, I made Spinach Artichoke Pasta Salad. You can’t go wrong with a pasta salad during the hot summer months, especially this one!
If you like the classic spinach artichoke dip, you will love this easy pasta salad. It has all of the same flavors of the beloved dip, but in pasta salad form. The pasta salad is creamy with spinach, artichokes, and Parmesan cheese.
A few tips for making the pasta salad:
- I use DeLallo whole wheat pasta, but you can use your favorite pasta. Gluten-free is fine too.
- For the dressing, I use a mixture of plain Greek yogurt, olive oil mayonnaise, lemon juice, garlic, green onions, Italian seasoning and crushed red pepper. The dressing makes the pasta salad creamy and delicious.
- Salt the pasta salad after adding the Parmesan cheese because the Parmesan cheese will add salt to the dish. Season to taste.
- The salad can be made in advance. Keep it in the refrigerator until you are ready to serve.
- I like to add fresh basil to the pasta salad before serving, but that is optional.
This Spinach Artichoke Pasta Salad is the perfect side dish for all of your summer potlucks and parties. It also makes a great summer dinner. I like to serve it with watermelon slices and grilled corn…my idea of the perfect summer meal! And the 4th of July is right around the corner, add this pasta salad to your holiday menu!
If you like this Spinach Artichoke Pasta Salad, you might also like:
Spinach Artichoke Pasta Salad
- 1 lb pasta such as fusilli or penne whole wheat or gluten-free is fine
- 3/4 cup plain Greek yogurt
- 1/3 cup mayonnaise I use olive oil mayo
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1 1/2 teaspoons Italian seasoning
- Dash crushed red pepper flakes
- 2 15 oz cans artichoke hearts, drained
- 3 cups chopped spinach
- 2 green onions chopped
- 1/2 cup shredded Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Fresh basil chopped, optional
- Cook the pasta according to package directions.
- While the pasta is cooking, combine the Greek yogurt, mayonnaise, lemon juice, garlic, Italian seasoning, and red pepper flakes in a large bowl.
- Drain the pasta and run cold water over it. Place the pasta in the large bowl with the Greek yogurt mixture. Stir until pasta is coated in the creamy dressing. Add the artichoke hearts, chopped spinach, green onions, and Parmesan cheese. Stir again. Season with salt and black pepper, to taste. Garnish with fresh basil, if using. Serve.
- Note-the pasta salad will keep in the refrigerator for up to 2 days.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
What a gorgeous salad! Can’t wait to try it!
I love pasta salad! I cannot wait to make this!
hey girl- this salad looks oh so divine! yummy for my tummy!
This dip looks amazing!
Wow, this really looks amazing. Would love to eat one right now, but will have to wait until tomorrow 😛
Hello. I made this salad yesterday evening with not satisfactory results. I used fusilli gluten free pasta as I have Celiac disease. It turned out very dry and had very little flavor so I was very disappointed. I actually had a 12 oz package of pasta versus a pound so actually it should have been even more creamy. A day later today, it is just as dry and flavorless. I followed the ingredients and directions exactly. I would need to double the dressing but still don’t THInk it would have enough flavor in that dressing.
Love comforting pastas like this.
Oh my gosh I absolutely love artichokes, this is perfect! It reminds me of a family friends recipe for the dip. 🙂
If you like the dip, you will love this salad!
I’d love to make this for a Fourth of July cookout. I can’t stand the taste of mayo , though. Would you suggest subbing goat cheese or cream cheese? Thanks so much!
I really don’t like mayo either, that is why I used mostly Greek yogurt and I used olive oil mayo. But if you don’t want to use it all, you can use all Greek yogurt. I think goat cheese would be good, but it will change the flavor.
Wondering if I can replace mayo with sour cream?
The recipe uses Greek yogurt, if you don’t want to use mayo, you can use more Greek yogurt…or sour cream would work too!
Oh, how delicious. It looks. And pasta and greens and salad, is unusual.
This looks amazing! I’m gonna try and Veganize it though 🙂
Made this for a pot-luck. It was a huge success. Thanks for the recipe.
You are welcome! Glad it was a hit!
This looks delicious! I’m getting married and trying to watch my weight; any idea how many calories this is?
Great recipe! Easy to make and delicious. Nice mix of flavors and like that it’s made with mostly yogurt as opposed to all mayonnaise. I used the olive oil mayo as suggested.
I just made this recipe today, and I loved it! I’ve been on the look out for a great pasta salad because they have such a bad reputation, too much mayo, no flavor! This one is delicious! I loved the creamy dressing and artichokes!! My only change was baby spinach instead of regular spinach so I didn’t have to chop it! Thank you!
Baby spinach is a great idea! Glad you liked it!
Delicious. Really tasted like Spinach & Artichoke dip—-but summer pasta salad style. Made A LOT! I used a 7 ounce container of 2% plain Greek yogurt. I assumed (correctly I believe) that I needed fresh spinach, and a 5 ounce bag of baby spinach did the trick. (It looked like a lot, but was the perfect amount.) Oh, and your photo looked like cavatappi pasta, which I used. Thank you very much for sharing this wonderful recipe.
Glad you liked the pasta salad.
I am planning on making this tomorrow . I am assuming from looking at the pictures that the spinach is uncooked.
I made this salad as is and I’ve made it adding things to it (Halved grape tomatoes, red bell pepper, shallots, and bacon). It’s delicious. Thanks.
I made this salad for a PTO event and it came out wonderful. So tasty with the touch of salt and pepper at the end. I will definitely make this again. Thanks!
This salad was the best. I have made it several times.
I veganized this for my husband using KiteHill sour cream and vegan mayo. I made extra based on other comments and added red pepper, grape tomatoes and black olives. I used banza chickpea shells and it is very good!!!
Thank you! I needed a recipe like this. So good!!!
If one wanted to turn this into a salad w/meat, what would you suggest would be a nice compliment?
Prosciutto or bacon chipped finely would be a great compliment 🙂
I would love shrimp in this!
Yummy…! I’ll try this at home. Different recipe. Thanks for sharing.
I made the salad it was delicious.
This salad was absolutely delicious! Presented beautifully, too.
We made this July 2018 while camping at Mile High Campground in NC. Perfect for a hot summer day or pot luck. I added shrimp and /or chopped ham for the meat. I also added chopped cherry tomatoes. The dish turned out near PERFECT! I use Aldi’s stripped green & white spinach bow tie noodles which added even more color.
This looks yummy. Want to make this but for just two of us. Can I halve the recipe? Also in your pics it looks like there is something sprinkled on top (little brown bits) ??
Yes, you can half it. Those are crushed red pepper flakes for a little kick, you can leave them off if you wish.
Just made this and was so pleased with the results! I forgot to buy Greek yogurt so I used all mayo and it still was not too heavy. Great flavor and texture! Thanks for a delicious lunch for the week!
I made this delicious salad twice. First time as directed, second time I added canned tuna (fork flaked) and a little extra Greek yogurt. A complete meal and delish. Thank you!!
So glad you loved it!
This looks so good! I usually buy nonfat plain Greek yogurt, would that turn out or should I get the regular? Thanks!
Nonfat is fine! Enjoy!
How many servings does this make at a barbecue where there are other items? I am making this for this and the corn tomato one this weekend
I’m not a fan of yogurt, is there something I can replace it with?
Just wondering— are the recipes on your website in your cook book? I love them because I’m vegan and they are acceptable to my husband, who isn’t.
Our cookbook has 100 new recipes and 15 favorites from the blog! Same style of recipes that are on our site:)
Awesome video! Hereabouts at Y&S FOOD! we adore to check out this kind of content. We produce Travel & Food video too, across the world, and we are often looking for inspirations and good ideas. Thank You
I substituted sour cream for the yogurt and fresh oregano for the basil. I still thought it was a little sour so I sprinkled a little monk fruit sweetener in it. I liked how fresh it tasted. Great mingling of fresh herbs. Will serve this at a family gathering this evening. Will make again.
Just made this using fresh garden Spinach, absolutely delicious! I also subbed sour cream for the yogurt and used orecchiette pasta. Thanks sharing your recipe! ♥️
I may be blind but I don’t see how much this recipe yields. I am wanting to make this for a family gathering this weekend. How many servings does this make?
Would it be possible to make this a baked pasta? Or would something weird happen, like curdling of the yogurt/Mayo??
I haven’t tried it. I will have to make a baked version! Good idea!
Do you think marinated artichokes would work with this? Or do you think it would change the flavor too much? I have several jars of them and thought I could use them when I saw the title, but now I’m not so sure! It sounds great and I’m going to try it soon!!
Sure, you can use them!